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Chile Lemon Roasted Purple Sweet Potato Fries on parchment paper

Roasted Purple Sweet Potato Fries with Chile and Lemon

Truly a unique flavor combination, these pretty, Roasted Purple Sweet Potato Fries are crispy with the scent of lemon and a touch of spice. They're a vegetarian, fantastic snack or side dish.

Course Appetizer
Cuisine American
Keyword appetizers for sharing, unique vegetables
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 215 kcal
Author Valentina K. Wein


  • 1/4 cup olive oil
  • 2 1/2 tablespoons fresh lemon juice
  • 2 teaspoons chile powder
  • 1 teaspoon brown sugar
  • 1/2 teaspoon salt
  • a few turns of freshly ground black pepper
  • 2 pounds Stokes Purple Sweet Potatoes


  1. Preheat the oven to 425°F and adjust a rack to the center (or a bit above).

  2. In a small bowl, mix the oil with the lemon juice, chile powder, brown sugar, salt and pepper. Set aside.
  3. Wash the potatoes very well and rub them dry with a towel. (You can peel them instead if desired -- I leave the skin as it's thin, tender and full of vitamins.)
  4. Cut the pointed ends off each of the potatoes and then cut them into approximately ¼-inch sticks. Add them to a baking sheet and spread them out.

  5. Make sure the oil mixture is well blended and then drizzle it over the cut potatoes and use your hands to mix them, being sure they are all well coated (see below image). Move around the potatoes until they are in a single layer, and sprinkle with a bit of salt.
  6. Place the baking sheet in the preheated 425°F oven and roast for 15 to 20 minutes -- they should be sizzling and browning a bit on the bottoms. Use a metal flat-bottomed spatula and flip all of the potatoes over. Return the baking sheet to the oven and continue to roast until the bottoms are beginning to brown, about another 15 minutes.

  7. Let them cool on the baking sheet and then serve as a side or snack.